Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***for tabbouleh***
   8      ounces        tabbouleh
   4      ounces        mixed vegetables; chopped scallions -- parsley
                        -- diced tomatoes
                        -- celery and sweet
                        -- red peppers
   1      ounce         lemon juice
                        salt and pepper to taste
                        ***for chutney***
   6      ounces        golden raisins
   5      ounces        diced golden apples
   3      ounces        fresh ginger
   2      ounces        chopped fresh tomato
   1      tablespoon    tomato paste
   1      ounce         honey
   2      ounces        rice wine vinegar
   1      pinches       cayenne pepper
                        salt and pepper to taste
                        olive oil
                        crushed cumin
                        coriander
                        cayenne pepper
                        curry powder
                        ginger powder
                        allspice
                        turmeric
                        chili powder
  12      large         shrimp -- cleaned and
                        -- deveined

Preparation:

Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet red peppers and mint. When done add lemon juice and salt and pepper to taste. In a small sauce pot, combine chutney ingredients. In a medium sauce pan, combine all of the chutney ingredients. Cook over medium heat until reduced to half. Cool chutney to room temperature before serving. Marinate shrimp in oil and spices for X amount of time. Grill or pan sear shrimp. Yield: 4 servings Courtesy of Chef Michael Navarro of Sugar Bar